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Article from "The Nation " of November 25, 2010

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Malloreddus Campidanese

The famous Sardinian gnocchi, in one of their most classic recipes. Saffron gives a unique touch, try it!


Preparation time 2 hours and 30 minutes

Difficulty

Easy

Ingredients
for malloreddus
400 grams of durum wheat semolina
175 ml of water


salt for seasoning
500 gr of peeled tomatoes 200 grams of sausage

1 / 2 onion, white or golden

few basil leaves 2 tsp saffron stamens, or 2 bags
olive oil, to taste
Pecorino or Parmesan cheese, to taste

with doses of this recipe produces about 500 grams of dumplings, which are enough for 4 people

Preparation Prepare the first malloreddus.
In a bowl, put the flour with one or two pinches of salt, then add the water gradually, stirring with a wooden spatula. Mash with strong hands to make the dough stay together. Put little water as possible, even less than the recommended dose, if possible. More will be hard and dry the dough, the easier it will form the gnocchi and the greater the "nerve" that will in cooking.

Knead vigorously with your hands as much as possible, then using the pasta machine to the maximum thickness, drawing many times the dough folding it over itself. This will make it smooth and homogeneous, even to the benefit of the consistency of the result.

Prepare puff maximum thickness (3 mm of normal). Cut the strips about one cm., Then fold in two pinches the edge, to form a cord.
Pass the cords in the special tool to form the dumplings, flour properly.

Recover waste to form the other parts of dough and repeat. Spread the
malloreddus lightly flour on a tray.

For the sauce: Sauté the onion for about 5 minutes in a little 'oil, then add the sausage, skinned and deseeded. Blend with a little dry white wine, then cook for another 5 minutes.
Remove the sausage, drain the cooking juices and add the peeled tomatoes with their juice, breaking them coarsely with a fork.
Making a boil again, then lower the heat, reduce for about 30 minutes.

Bring salted water to a boil. Just before starting to cook malloreddus, put the sausage in the sauce, and add the chopped basil and saffron grossolanamete.
malloreddus Cook (5 minutes), then drain (not completely) and cook them in a pan with the sauce.

Serve very hot, sprinkle grated pecorino or Parmesan cheese.

Images

Notes
careful and do not choose the semolina flour from durum wheat. Using the latter malloreddus will have less "nerve" and easier to overcook.

If you do not have the specific tool to make malloreddus, you can use ready-made available at the supermarket.

Other recipes
There may also be of interest:

Sardinian gnocchi with a ragout of sheep (Ciccioneddos cun ghisadu)

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Pizza in the long rising


The classic Neapolitan pizza in the version which, thanks to the long rise is softer and lighter. With the typical "frame" to be inflated!

Preparation time 45 minutes + 10 hours for rising

Difficulty

difficult recipe (*)

Ingredients 550 gr flour 00 medium strength (see notes)
350 gr di acqua
in estate (T.amb. ~ 24-28°C)
0,5 gr di lievito di birra
in inverno (T.amb. ~ 19-23°C)
1 gr di lievito di birra
2 cucchiaini (10 ml) di sale
1 cucchiaio (15 ml) di malto d'orzo in pasta

Per 5 pizze di 25 cm circa di diametro

Preparazione
Prestare innanzitutto attenzione alla temperatura dell'acqua, degli ingredienti e dell'ambiente: in particolare l'acqua deve essere freddissima (4°C) in estate, fredda (10°) in inverno. Per valutare se la temperatura è corretta si può utilizzare la "regola del 55": la somma della temperature of the ingredients, water and environment should be as close as possible to 55.

Knead in mixer for PD or 30 ', adding salt when the dough is already beginning to be together.
The PD can only be used if your model is not one which preheat the basket during the dough, otherwise it defeats the temperature control of the ingredients.
At the end of the dough, this will be very soft, and probably a bit 'sticky. Overthrow on floured pastry board with floured hands too, form a ball and place in a floured bowl.

Cover with a cloth and put to rest at room temperature per 5 ore circa.

Trasferirlo di nuovo sulla spianatoia, sempre ben infarinata, e dividerlo in 5 parti di 180gr ciascuna di peso, senza reimpastare.
Rimboccando delicatamente l'impasto da sotto, formare delle pagnotte, infarinarle e metterle a lievitare coperte da un canovaccio per 5 ore a temperatura ambiente.

Preriscaldare il forno alla massima temperatura (250 gradi ed oltre) per almeno un'ora.
Preparare nel frattempo gli ingredienti per condire le pizza: salsa di pomodoro, mozzarella, funghetti, prosciutto ... tutto quanto la vostra fantasia vi suggerisce.

Trasferire le pagnotte una alla volta sulla spianatoia infarinata, aiutandosi con una spatola od una paletta anch'essa infarinata, saranno very soft.
Using only your hands, gently enlarge to form thin, uniform disk, about 25 cm in diameter.
Place it in pans (those specific for pizza, very thin) and season to taste.

Cook the pizza for 6 to 7 minutes, wait a couple of minutes before serving.

Images



Notes (*) The main difficulty in handling this recipe are very soft and sticky dough, and roll out the dough using only his hands. Using the rolling pin, crush the dough too soft and leaves less.

For a rising of this life, it is essential that the flour has enough "power", ie ability to develop gluten.
The "strength" of the flour is measured by a value called "index W". Unfortunately, this index is not usually indicated on the packaging, but you may be able to find the index "W" of the flour that is usually used with research on the Net
The recommended value for this recipe is at least W = 240. If you can not get a 0 or 00 flour that has the "force" adequate, can be mixed in proportion 70% - 30% flour and 00 Manitoba commercially available.

For better success, it is advisable to cook on a baking stone or a heavy copper pan. In this case, put them immediately into the oven to preheat as well.
to transfer easily on the pizza stone or pan, get two thin slabs of wood, eg. plywood (see images), and put the pizza on them, half and half, for seasoning.
When baking, remove the stone or pan from the oven, then appoggiateci the two blocks, then slide gently separating them for pizza.

To get a pizza the size of those classic pizzeria (30 - 32 cm), formed from portions 220 gr. With the dosage regimen will get 4 pizzas.
regulator based on the size of your dishes!

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Pumpkin

A tasty winter soup, made the fruit more generous winter ... try it!

Preparation time 2 hours

difficulty of the recipe

easy recipe

Ingredients
1 kg pumpkin (1.2 kg to be cleaned)
200 grams of potatoes and carrots to taste

celery 2 cloves garlic 1

sale q.b.
prezzemolo q.b.

con le dosi di questa ricetta si ottengono 4 porzioni di zuppa

Preparazione
Sbucciate la zucca e tagliatela a dadini.
Sbucciate e tagliate a dadini anche le patate.

In una pentola mettere la zucca e le patate, sedano e carota (interi, andranno tolti), lo spicchio d'aglio, i chiodi di garofano e un po' di sale grosso.
Coprire con 1 litro d'acqua e portare a bollore.
Abbassare la fiamma e lasciare sobbollire per un'ora a mezzo coperchio.

Con una schiumarola togliere il sedano, la carota, l'aglio e i chiodi di garofano.
Blend until creamy, then resume boil.
Lower the flame and allow to eat again for 20 minutes, or until desired consistency.

and serve with crostini, to taste, chopped fresh parsley.

Images

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Cocktail drink vegetable

idea for an appetizer or a drink, based on ... vegetables!

home-made version of the "V8", a drink popular in North America.

Preparation time
20 minutes

Difficulty

Easy

Ingredients
600 ml of tomato juice
180 ml celery juice (300 grams of celery)
180 ml of carrot juice (400 g of carrots)
20 ml of lemon juice

with doses of this recipe, you get 1 liter of beverage (approximately six drinks)

Preparation
With a centrifuge, extract the juice of the celery and carrots.

Mescolare in una caraffa secondo le proporzioni indicate, quindi mettere al fresco in frigorifero.

Servire accomagnato da bastoncini di sedano e carota con una fettina di limone, a piacere condire con sale e pepe.

Per un cocktail alcolico, provate il

Veggie Mary
Nello shaker, mettere un pizzico di sale, un pizzico di pepe macinato, due cucchiai di ghiaccio tritato, una spruzzata di succo di limone e qualche goccia di salsa Worchester.

Aggiungere una parte di vodka e due parti di drink alle verdure.

Agitare gentilmente e servire accompagnato da una fettina di limone, di arancia o un gamberetto.

Immagini